COCONUT CHICKEN with East African Flavors

Name: COCONUT CHICKEN with East African Flavors
Prep time: 30 min
Cook time: 45 min
Yield: 5
Ingredients: 1/4 cup oil (sunflower, olive or canola); 2 medium onions, thinly sliced; 4 large garlic cloves, pressed; 3 tablespoons very finely chopped or grated fresh ginger (2 inch piece); 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon chili powder; 2 teaspoons salt; 1 cup crushed tomatoes (from a can); 4 pounds bone-in chicken thighs (about 12 thighs), skin removed & trimmed of fat; 2 jalapeno peppers (seeds and membranes discarded), finely chopped; 1 can unsweetened coconut milk (shake well before opening); Lemon wedges (to serve on the side); Toppings (choose your favorites); 1/2 cup chopped peanuts; 1/2 cup chopped cilantro; 1/2 cup raisins; Sliced bananas browned in a little butter

COCONUT CHICKEN with East African Flavors was pinched from <a href="http://www.panningtheglobe.com/2012/12/10/coconut-chicken-with-east-african-flavors/" target="_blank">www.panningtheglobe.com.</a>

"Tender chicken thighs in a spicy coconut curry sauce..."

INGREDIENTS

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1/4 cup oil (sunflower, olive or canola)

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2 medium onions, thinly sliced

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4 large garlic cloves, pressed

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3 tablespoons very finely chopped or grated fresh ginger (2 inch piece)

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1 tablespoon ground coriander

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1 teaspoon ground cumin

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1 teaspoon ground turmeric

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1 teaspoon chili powder

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2 teaspoons salt

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1 cup crushed tomatoes (from a can)

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4 pounds bone-in chicken thighs (about 12 thighs), skin removed & trimmed of fat

•

2 jalapeno peppers (seeds and membranes discarded), finely chopped

•

1 can unsweetened coconut milk (shake well before opening)

•

Lemon wedges (to serve on the side)

•

Toppings (choose your favorites)

•

1/2 cup chopped peanuts

•

1/2 cup chopped cilantro

•

1/2 cup raisins

•

Sliced bananas browned in a little butter

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